Source
The Old Farmer’s Almanac
Yield
1 9×5-inch loaf
Bread Ingredients
- 2 teaspoons white vanilla extract
- 2 eggs
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup white sugar
- 2 cups all-purpose flour
Topping Ingredients
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons butter
- ¼ cup pecans, optional
Instructions
Preheat oven to 350º F. Grease one 9×5 inch loaf pan.
In large mixing bowl add the bread ingredients, beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine topping ingredients, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Sprinkle top with crushed pecans.
Bake for about 50 minutes. Test with toothpick: when inserted it should come out clean. Remove bread from pan to rack to cool.